Oven-Dried Tomatoes Recipe

pantry essentials

Removing water from fruits and vegetables is a well-known method of preserving food and reducing storage space. If you’re planning on oven drying or dehydrating your favorite veggies or fruits, make sure you buy them at your local farmers market during peak season. Harvest time for tomatoes is generally from the third week of July until early October. The end result is intensely flavored, sweet veggies and fruits that are nutrient-packed and, in the case of tomatoes, can add depth and a summery taste to your salads, sandwiches, dressings and pasta dishes!

Oven-Dried Tomatoes Recipe

Prep Time: 5 min | Cook Time: 7 hours | Yields: 1 cup

Ingredients

+ 4 cups cherry tomatoes
+ 1 tsp sea salt

Directions

Preheat oven to 160ºF (70ºC) and line two cookie sheets with parchment paper. Wash and pat dry the tomatoes and cut them in half. Sprinkle with sea salt and bake in the oven for up to 7 hours. Check the tomatoes regularly after the 4-hour mark and look for dried, wrinkled and a rich red color. Once they’re dried, remove from the oven, let cool completely and store in a glass jar in the fridge for up to 2 months. If you prefer you can store them in olive oil in the fridge for about 2 weeks. Enjoy!